Fish cakes with fresh herbs

Recipe from: 4/1/2007 12:00:00 AM
fish cakes

Ingredients 6
Servings 4
Time 15 mins

Ingredients

  • 500
    g
    hake medallions
  • 1
    large potato, cooked, peeled and finely chopped
  • 2
    large eggs
  • 15
    ml
    fresh rosemary, chopped
  • 15
    ml
    fresh Italian parsley, chopped
  • sunflower oil, for shallow frying
 

Method

10 mins
 
Flake the raw fish in a mixing bowl, then add the chopped potato.
Season to taste with salt and freshly ground black pepper.
Add the eggs and the herbs, and mix to combine well.
Heat a little sunflower oil in a large frying pan.
Roll the fish-and-herb mixture into balls and fry on both sides until cooked through and golden.
Serve with potato wedges and a salad.
 

 

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